12.30.2011
Fancy Lunch at La Rémanence
Uncle Paul and Aunt Monique highly recommended it.
They said La Rémanence is set to win a Michelin star or two.
But since they are not yet "starred", they are still affordably priced.
And so, we gotta to CHECK IT OUT!
Oh yeaaaah....
I can eat there everyday.
P.S
There were some amuse-bouche at the start which we ate before the photo-op.
HA!
Not unexpected.
I eat before I think. YO! Peace out!
12.28.2011
J'ai faim Encore...
It was some chicken and spinach and minestrone soup.
We were still hungry.
Ok, to Les Halles for some oysters.
Ok, throw in a sea urchin.
It's allowed. It's the holidays.
12.25.2011
Bûche pâtissière Marron façon Mont-Blanc
We had this delicious chestnut cream log cake from Picard for Xmas desert.
No, it's nothing to do with the bald guy from Star Trek.
It's France best kept open secret.
What is Picard, if not the Star Trek guy, one may enquire?
It is only THE BEST FROZEN FOOD EVER!!!!
When one gets oneself to a Picard,
one may be unimpressed by the insipid clinical look of a Picard shop.
The name itself is uninspiring and doesn't tell much about its line of business.
BUT Picard makes the best frozen food.
They have like gourmet meals frozen, they have like fancy poultry cooked in fancy ways, their frozen vegs are green when you defrost and cook the, they got like apertifs, entree traiteur, viennoiseries, canapes, exotique cuisines, lobsters, scallops, galettes, soups, white sausages, blood sausages, australian wild boars, deer, ducks, foie gras, different kinds of mushrooms.....
You don't need to know how to cook!
All you need to know is how to switch on the oven or the microwave!!!
I will do a more thorough Picard post the next time in France.
Peace out!
Christmas Dinner
Papa bought a big, fat poularde (a hen that has been spayed for fattening)
We made poularde au morilles et vin jaune,
a dish I look forward to EAT every christmas.
The sauce is AWESOME and the morilles, ahhh.
Happy Holidays! ☃
12.24.2011
Aurelien makes some Lemon Tart
We ate the small ones for Xmas eve gôute.
Aurelien saved the large one for Christmas with his family.
Happy Holidays! ☃
Christmas Eve
12.23.2011
Quenelles à la Sauce Nantua avec Gratin de Cardons et Riz
Quenelles are a specialty of Lyon.
It's mainly made of flour, cream, eggs and white meat.
I didn't like them the first time I had them
but now, I look forward to eat quenelles when I'm in Lyon.
Quenelles! Quenelles! Quenelles!☺
12.21.2011
Pre-Xmas Dinner at the Atelier
Les amis back from the supermarche. |
Team Work and Cooperation. |
Dicing up all the ingredient for the stuffing. |
Some oysters while we cook... slurp... |
Hello, 4kg Turkey. |
The reality of eating an animal. |
Cranberry Sauce from scratch. |
We didn't have a glazing brush so we used a paint brush. Works just as well. |
Making the gravy from the turkey pan. |
Finally! It's ready! |
A little messy but delicious plate. |
Cheese?! J'aime bien mais.... I'm stuffed!! |
We had a pre-xmas dinner
before everyone at the atelier heads to where they are going for xmas.
We got together to prepare a turkey dinner à la americaine
with a recipe from la reine de lifestyle, Martha Stewart.
The menu:
Maple Syrup Glazed Roast Turkey with Riesling Gravy, with cornbread stuffing. Yum.
And the riesling gravy is great.
We also had a Basic Cranberry Sauce to go with the turkey,
and chestnuts were cooked in the last 30 mins with the turkey for side dishes.
It was fun to cook together and to enjoy the meal together ☺
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